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Sourdough Pumpkin Cream Cheese Bread

This Sourdough Pumpkin Cream Cheese Bread might just ruin all of the others for you. This loaf is soft, warmly spiced, and has a thick creamy ribbon of cheesecake that bakes right through the center. Every bite is rich, cozy, and exactly what fall should taste like.
5 from 2 votes
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Prep Time 25 minutes
Cook Time 1 hour
Servings 10

Ingredients
  

Wet Ingredients:

  • 1 egg
  • 1 egg yolk
  • 2 (30g) Tbsp sour cream or full fat Greek yogurt
  • ⅓ (80g) cup sourdough discard
  • 1 tsp vanilla extract
  • ¾ (180g) cup pumpkin purée
  • ¼ (60g) cup avocado oil or neutral oil
  • ½ (95g) cup white granulated sugar
  • 1/2 (100g) cup brown sugar

Dry Ingredients:

  • 1½ cups (185g) all-purpose flour
  • 2 tsp ground cinnamon
  • 3/4 tsp ground ginger
  • ½ tsp ground nutmeg
  • ⅛ tsp ground cardamom
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp fine sea salt

Sourdough Discard Swap:

  • 3 (40g) Tbsp whole milk
  • 1/4 (40g) cup all-purpose flour

Cream Cheese Filling:

  • 6 (170g) oz full fat cream cheese softened
  • 1 egg
  • 3 (24g) tbsp powdered sugar or granulated sugar
  • 1 (8g) tbsp all-purpose flour
  • 1/2 tsp vanilla extract
  • 1/4 teaspoon salt

Instructions
 

Mix the Batter:

  • In a large mixing bowl, whisk together the egg, egg yolk, Greek yogurt, sourdough discard, white sugar, brown sugar, vanilla, pumpkin purée, and oil until smooth.
    1 egg, 1 egg yolk, 2 (30g) Tbsp sour cream, ⅓ (80g) cup sourdough discard, 1 tsp vanilla extract, ¾ (180g) cup pumpkin purée, ¼ (60g) cup avocado oil, ½ (95g) cup white granulated sugar, 1/2 (100g) cup brown sugar
  • In a medium bowl, whisk together flour, cinnamon, ginger, nutmeg, cardamom, baking soda, baking powder, and salt.
    1½ cups (185g) all-purpose flour, 2 tsp ground cinnamon, 3/4 tsp ground ginger, ½ tsp ground nutmeg, ⅛ tsp ground cardamom, 1 tsp baking soda, 1 tsp baking powder, ½ tsp fine sea salt
  • Sourdough Discard Swap: if you want to use flour and milk in replacement of the discard, add the milk to the wet ingredients above and the additional flour to the dry below.
    3 (40g) Tbsp whole milk , 1/4 (40g) cup all-purpose flour
  • Add dry ingredients to wet. Beat wet ingredients with a whisk or a hand mixer until everything is well combined. Do not overmix.
  • Overnight Fermentation: Cover tightly with plastic wrap and refrigerate for 8–12 hours for added fermentation benefits.

Make Cheesecake Filling:

  • If you fermented batter overnight, remove from the refrigerator and allow to come to room temperature for an hour to soften the batter.
  • Allow cream cheese to come to room temperature. In a bowl, add cream cheese, powdered sugar, flour, vanilla extract and salt. Mix on low with hand beaters until smooth.
    6 (170g) oz full fat cream cheese, 3 (24g) tbsp powdered sugar, 1 (8g) tbsp all-purpose flour, 1/4 teaspoon salt, 1/2 tsp vanilla extract
  • Add egg to mixture and beat on low until just combined. Set aside.
    1 egg

Assemble and Bake:

  • Preheat oven to 350°F (175°C). Grease and line a 9x5” loaf pan with parchment.
  • If batter was fermented overnight, gently mix with a spatula to combine ingredients.
  • Pour half the batter into the pan, and spread to the edges. Pour the cheesecake filling over the top. Use a spatula to spread the cheesecake filling to the edge.
  • Use a spatula to drop spoonful's of remaining pumpkin bread batter all over the top of the cheesecake filling, then spread top layer of batter to the edge gently. It's best to work with small amounts of batter and try to drop it evenly over the top, to cover the cream cheese rather than spreading batter. If some of the cheesecake filling pokes through, that's okay! This step will create your cream cheese swirl.
  • Use your spatula or a butter knife to draw a line down the center of the batter, this will help guide your bread to split evenly down the center when it rises.
  • Transfer pan to preheated oven, and bake for 60 minutes, tenting with foil if browning too quickly. A toothpick inserted into the bread portion should come out clean with a few moist crumbs. Internal temperature of bread portion of the loaf should read 200-205 F.
  • Cool in the pan for 15 minutes, then transfer to a wire rack and refrigerate for 1 hour to help the cheesecake filling to set up.
  • Slice and serve! Enjoy!

Notes

How to Store:
Room Temperature: Store the fully cooled loaf tightly wrapped or in an airtight container at room temp for up to 1 day. Because of the cream cheese filling, this bread needs to be refrigerated.
Refrigerator: Refrigerate in an airtight container for up to 1 week.
Freezer: Wrap loaf in plastic and then wrap in foil to avoid freezer burn. Freeze for up to 3 months. When ready to enjoy loaf, allow to thaw at room temperature overnight. Serve!

Nutrition

Serving: 1sliceCalories: 302kcalCarbohydrates: 40gProtein: 5gFat: 13g
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